My son, Ben, got it yesterday and he plans to keep it "for the rest of my life." He really appreciates the quality of Marko's knives. (I already
Aw man.. been looking for one of these
Looks great, Danny...but why not just do the whole thing in the pressure cooker, rather than add the sous vide step? Not criticizing; just curious as
Actually 30° inclusive is probably not too bad for a Japanese knife.
The technique for running down ceramic rods isn't ideal though.
Very nice, indeed. They all look to balance very well with the blade, too.
So many talented people in our community!